I am linking this recipe up to Finding Joy in My Kitchen's Countdown to 2012: Best Main Dish Recipes. This is BY FAR our new favorite pizza.....just try it, will you? We LOVE it!
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If you have been reading this blog for awhile, you may already know that I always make our pizza at home. From scratch--for the most part. I don't cure my own pepperoni nor do I slaughter a hog out back for the Canadian Bacon, BUT I do make the crust and sauce from scratch. No Boboli or jarred pizza sauce for us! This merely started as a financial need, but now that I am more food conscious, it helps in that department as well.
While I try to avoid processed foods, pizza night always got the best of me. It's pretty hard to find meat toppings for pizza (pepperoni, Canadian Bacon, sausage, etc.) that don't have a bunch of additives or chemicals in them, not to mention finding ones that fit our budget. And while knowing how the animal was raised is very important, my main concern (at this stage) was finding toppings that don't have HFCS or nitrates/nitrites. I am all about organic and minimally processed, but it also has to be within reason--we don't have a limitless budget! Can I hear an amen?
In addition, I've looked for organic meat toppings and come up empty handed each time. I can't find any here to even try to price compare. But then I had an epiphany one day. Jackie, think outside the prepared meats section at the grocery store.
What about sausages from the meat department? More and more sausage manufacturers are no longer using nitrates/nitrites in making their sausages. I have found several that make a good Italian style sausage that list only recognizable ingredients. No HFCS. No MSG. No nitrates/nitrites. For us, those are all definitely steps in the right direction.
And Hubs? Well, he has found his new favorite pizza! He's quite smitten with big ol' sausage hunks on his pizza. And so is the Peanut. She rolls her eyes, smiles and says, "Sausage.....mmmmmmmm!"
My thoughts exactly.
Italian Sausage Pizza
Pizza sauce (this makes enough for more than one pizza--I just freeze the leftovers for next time)
1 pound Italian sausages (casings removed and sliced into bite sized chunks)
Green peppers, diced
Green onions, diced
Additional toppings, if desired
In a large skillet over medium high heat, brown sausage pieces then turn heat down to medium low to allow the pieces to cook through without burning. This will take 15-20 minutes, depending on the size of sausage pieces.
While sausage is cooking, press pizza dough onto a pizza pan or stone. Spread sauce on evenly and cover with cheeses. Layer additional toppings as desired and top with cooked sausage and final dusting of cheese. Bake at 350 for 20-25 minutes or until pizza is cooked in middle.